Warm Moroccan Chicken Salad

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Ingredients (serves two for a main or three for an entree/light meal)

– One small eggplant

– Half an avocado

– One small zucchini (we used three tiny zucchini’s from our organic garden)

– Two small truss tomatoes

– Around four large leaves of kale

– Chicken breast (one or two depending on how large you want this meal to be)

– Two heaped tablespoons of greek yogurt

– Half a pomegranate

Homemade dukkah (click on link for recipe)

– Pine nuts

– A little bunch of Moroccan mint leaves

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Method

1.  Place a pot of water on the stove and bring to boil with some salt

2. Cut the chicken breast in small cubed chunks and place in water once it boils, leave chicken in for aprox  5-7 mins depending on the size of the pieces (test one piece to see whether it is still too pink inside)

3. Whilst the water is coming to a boil, wash all vegetables thoroughly and cut open the pomegranate – removing the seeds from one half only.

4. Slice the zucchini horizontally so that you have rectangular pieces around 3 cm’s long. Place zucchini under the grill with a drizzle of olive oil and pepper. Leave until it begins to brown at the edges. You could also add dried cumin before placing under the grill

5. Chargrilled eggplant: Use tongs to safely hold the eggplant on top of an open stove and keep rotating it above the flame until the skin starts to blister (be careful!). This will take some time but it will create a lovely, rich chargrilled effect.

6. Dice the tomatoes and avocado into small portions

7. PLace the kale leaves on the bottom of the plate and from here use your hands to mix all ingredients together thoroughly with a teaspoon of olive oil. Once all ingredients are on the plate, neatly place the pomegranate, dukkah and yoghurt on top.

8. Eat a moroccan feast

*If you wanted to create this into a heartier meal, try adding some couscous or freekeh. If you enjoy dates, they would also work nicely.

M + S xx

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Prawn and Kale salad

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Hey guys,

We came up with this recipe to conquer the 40 degree day that was literally melting everything in our pantry (…our coconut oil is now an actual oil..).

Anyway, this salad can be enjoyed on a hot day, for a light lunch or even a side dish to a dinner. Ohhh it could even be used as an entree, at a dinner party! Now, we’re getting too excited.

This recipe serves two. Obviously as the ingredients compliment each other well, you can add or subtract as much or as little as you want. But here is what we thought matched nicely;

– Prawns (washed and peeled)

– One head of broccoli (keep raw)

– 8 pieces of asparagus (keep raw)

– One pomegranate

– Half an avocado

– 2 teaspoons of sunflower seeds

– 2 tablespoons of organic greek yoghurt (we use five:am brand)

– A leaf of kale

– 1 cup of spinach (or more if desired)

– 2 teaspoons of apple cider vinegar

– A few mint leaves (we got ours from our organic garden!)

Method;

Combine all ingredients except for the apple cider vinegar, sunflower seeds, pomegranate and yoghurt in a large bowl and mix with your hands (give it a try it’s quite sensual)

Once you’ve mixed all ingredients together and have delicately placed them in a bowl/plate, then you can add the reminder of the ingredients on top (make it look nice guys). As you can see in our photo, the last ingredient we’ve added are the seeds. It just looks better that way for all you instagramers out there…

Simple huh?

M + S xx

Superfood dukkah

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Dukkah is an awesome addition to basically any meal. From a few veggies you’ve thrown together to a masterpiece of a dinner spread, dukkah can uplift your breakfast, lunch or dinner from ‘meh that was alright I guess’ to ‘holy smokes that was yum’.

Not only is dukkah delicious, it is extremely easy to make! All you need is a few spices, seeds and nuts and you’re good to go!

For our dukkah we like to add superfoods to give it the added nutritional punch. Black chia seeds and linseeds are our go to super foods in this case. Obviously if you don’t have these on hand in your pantry you don’t need to add them!

We’ve added the measurement for each ingredient in tablespoon/teaspoon format as it’s just easier that way whilst making it!

***The ingredients below are different from those pictured in the visual above. We didn’t take a photo of our most recent dukkah batch. Sorry guys! 

Ingredients:

– 1 tablespoon of Cumin either ground or seeded
– 1 tablespoon of turmeric either ground or seeded
– A pinch of ground coriander seeds
– 1-2 tablespoons of sunflower seeds
– 1 teaspoon of pepita seeds
– 1-2 tablespoons of activated almonds (we use Lovingearth)
– 1 teaspoon of linseeds
– 1 tablespoon of black chia seeds
– 1 tablespoon of either white or black sesame seeds
– A pinch of Himalayan salt
– A pinch of pepper

Method:

Making dukkah is so easy peasy! All you need to do is ground each ingredient together in a stone bowl. (There is definitely a name for the bowl but I can’t think of it right now! Surely you guys know the bowls that we’re talking about)
Make sure to ground the almonds and seeds first before adding the other ingredients!

You can enjoy this dukkah on anything and everything! We especially love it on our avocado in the morning. It’s also a great addition to salads and dips!

Hope you enjoy! If you happen to make this recipe, we’d love to see it! Tag @avocadotimestwo on your Instagram photos so that we can see your dukkah creations!

Much love on this happy Friday

M + S xx